Best 3 Catfish Meuniere Recipes

Catfish meuniere is a classic French dish that is both simple to prepare and delicious to eat. The key to this dish is to use fresh, high-quality catfish fillets and to cook them to perfection. The meuniere sauce is a luscious combination of butter, lemon, parsley, and capers that perfectly complements the delicate flavor of the catfish. Once you try catfish meuniere, you'll understand why it's a favorite among fish lovers.

Here are our top 3 tried and tested recipes!

PALACE CAFE CATFISH PECAN WITH MEUNIERE SAUCE

Palace Cafe Catfish Pecan With Meuniere Sauce image

A company catfish dinner from the flavor center of the universe, Louisiana. Courtesy of Chef Dick Brennan, Jr. of the Palace Cafe, as featured in The Louisiana New Garde television series. Serve with steamed white rice.

Provided by Molly53

Categories Catfish

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

36 ounces catfish fillets
3 cups pecans, roasted
1 cup dried breadcrumbs
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
1/2 cup milk
seafood seasoning or creole seasoning, to taste
olive oil
3 cups fish stock or 3 cups clam juice
1/2 lemon, juice of
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce (or other Louisiana hot sauce)
1 tablespoon heavy cream or 1 tablespoon whipping cream
1/2 cup unsalted butter
pecans, roasted

Steps:

To make the catfish: Preheat the oven to 450F and coat a frying pan lightly with olive oil.
Trim all fat from fillets.
Grind the roasted pecans and breadcrumbs in the container of a food processor or blender until fine.
Pour into a pie pan.
Add salt and pepper to flour; place into another pie pan.
Beat the eggs and milk together.
Season the fish with seafood seasoning, dredge in flour, dip in egg mixture and coat with pecan/bread crumb mixture.
Place into prepared pan and cook over medium heat until golden; place in oven for five minutes to finish.
To make the sauce: Cook fish stock, lemon juice, Worcestershire sauce and pepper sauce in a medium saucepan; add cream and cook to reduce for about two minutes.
Remove from heat and whisk in butter.
Serve over the cooked fish and garnish with roasted whole pecans.

CATFISH MEUNIERE

Catfish Meuniere image

Provided by Craig Claiborne

Categories dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 catfish fillets, about 2 pounds
1/4 cup milk
1/2 cup flour
Salt to taste, if desired
Freshly ground pepper to taste
1/3 cup peanut, vegetable or corn oil
4 tablespoons butter
Juice of 1/2 lemon
4 seeded lemon slices
2 tablespoons finely chopped parsley

Steps:

Dredge the fillets in milk. Lift the fillets one at a time from the milk and immediately dredge on all sides in flour seasoned with salt and pepper to taste.
Heat the oil in a skillet until quite hot. Add the fillets in one layer and cook about three minutes on one side or until golden brown. Turn and cook, basting often and liberally with oil, about six minutes.
Transfer the fillets to a warm serving dish. Pour off the oil from the skillet. Wipe out the pan.
Add the butter to the skillet and when it is foaming and starting to brown, swirl it around and pour it over the fish. Sprinkle with the lemon juice. Garnish the fish with lemon slices and sprinkle with parsley.

Nutrition Facts : @context http, Calories 624, UnsaturatedFat 27 grams, Carbohydrate 20 grams, Fat 44 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 13 grams, Sodium 833 milligrams, Sugar 2 grams, TransFat 1 gram

CATFISH MEUNIERE

Catfish Meuniere image

Make and share this Catfish Meuniere recipe from Food.com.

Provided by Chemaine

Categories Catfish

Time 16m

Yield 4 fillets, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 large egg, lightly beaten
1/4 cup milk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground red pepper
4 catfish fillets, farm-raised
1/2 cup butter
1/4 cup vegetable oil
2 tablespoons fresh parsley, chopped
2 tablespoons lemon juice
1/2 teaspoon Worcestershire sauce

Steps:

Combine egg and milk in a large shallow bowl.
combine flour, salt, and pepper in a shallow dish.
Dip fish in egg mixture, and dredge in flour mixture.
Melt 1/4 cup butter in a large nonstick skillet over medium heat.
Add oil; increase heat to medium-high.
Place fish in skillet, and cook 4 minutes on each side or until fish flakes easily when tested with a fork.
Drain on paper towels.
Melt remaining 1/4 cup butter in skillet.
Stir in chopped parsley, lemon juice and Worcestershire sauce.
Spoon over fish.
Garnish, if desired.

Tips:

For the best results, use fresh catfish fillets that are about 1 inch thick.
To ensure the fish cooks evenly, make sure the fillets are of uniform thickness. Thicker fillets may require a longer cooking time.
If you don't have a meat mallet, you can use a rolling pin to gently pound the fish fillets until they are about 1/4-inch thick.
Don't overcrowd the pan when cooking the fish. This will prevent the fish from cooking evenly and may cause it to steam instead of fry.
Cook the fish until it is golden brown and flakes easily with a fork. Overcooking will make the fish dry and tough.
Serve the catfish meunière immediately with your favorite sides, such as roasted potatoes, steamed vegetables, or a simple salad.

Conclusion:

Catfish meunière is a classic French dish that is easy to make and delicious. With its crispy, golden-brown exterior and tender, flaky interior, this dish is sure to please everyone at your table. Whether you're serving it for a weeknight dinner or a special occasion, catfish meunière is sure to be a hit.

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